What to do with all those Tomatoes

Heirloom or hybrid, the tomatoes are really taking over in this hot and sunny summer.  Here are some ways to use them up.

First, if can’t bear to down another one, cut them into large chunks and saute in a pan with a little oil.  Place in freezer bags and freeze.  They probably won’t taste any better than what you can buy in a can in the winter, but they’re cheaper.

For those who are still chomping away, try a tomato frittata.  I made this one and it was easy and delicious.  It’s good for breakfast or, teamed with a salad, it’s great for lunch or dinner too.  Oh, and don’t forget the midnight snack.

This is the best bruschetta I ever tasted.  It’s a little more time consuming than typical bruschetta, but worth the effort.

Do you like shrimp?  Try this quick and easy salad.  I think Aldi’s has the best price on frozen, cooked shrimp to hold down the cost of this dish:

Combine equal portions of cooked shrimp and chopped tomatoes.  Add some canned, rinsed cannellini beans, add a generous portion of fresh basil leaves, lots of olive oil and add salt to taste.

One of my former Au Pairs from France made this version of Salade Nicoise.  It is quite different from any other Nicoise I’ve seen and still my favorite.  It is refreshing and light, and with the addition of the hard boiled egg, filled with protein.   This serves 8 people, so reduce the ingredients if you like, bring to a pot luck, or just eat leftovers for two or three days.

In a large bowl, combine 6 cups cooked white rice, three sliced hard-boiled eggs, 1 can of corn, drained, 1 can tuna, drained, 3 large tomatoes cut in small wedges.  Add generous amount of standard vinaigrette, roughly:    1 cup olive oil, 1/3 cup red wine vinegar, 1 tsp dijon mustard, 1 tbl. fresh chopped parsley, salt and pepper.

Do you have other ideas you’d like to share?  Please send them in, or post a link.  Thanks!